Tagliatelle and dried morels

Preparation

1. Soak the dehydrated morels in a container of warm water for 15 minutes. Drain them (retaining the rehydration water) and then immerse in boiling water for 1 minute. Drain them again (no need to keep this water).
2. Chop the shallot and garlic and fry them in olive oil.
3. Add the morel mushrooms that have been rehydrated and drained.
4. Filter the rehydration juice through a small fine sieve to remove any impurities. Reduce this water until you have 100 ml left.
5. Add this soaking juice of the filtered morels and reduce to 2/3. Add the cream and boil for 5 minutes, set aside.  
6. Bring a large volume of salted water to the boil. When the water starts to boil, dip the pasta into it and cook it for the time indicated on the package (cooking al dente). When the pasta is cooked, drain it.
7. Add the morel cream to the drained tagliatelle in the pan. Mix, adjust the seasoning if necessary.